Description
Delicious chicken enchiladas enveloped in a creamy sour cream white sauce, baked to perfection for a comforting meal.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 8 small flour or corn tortillas
- 1 cup sour cream
- 1 cup cream of chicken soup
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Chopped cilantro for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare the sauce by mixing sour cream, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper in a bowl.
- Layer a small amount of the sauce on the bottom of a baking dish.
- Fill each tortilla with shredded chicken and a sprinkle of cheese, then roll tightly and place seam side down in the dish.
- Add the remaining sauce over the enchiladas.
- Top with any leftover cheese.
- Bake for 25-30 minutes until bubbly and golden brown.
- Serve garnished with cilantro if desired.
Notes
Make ahead by preparing a day in advance without sauce and refrigerating. You can also use an air fryer for a quicker option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 30mg
Keywords: chicken enchiladas, sour cream sauce, comfort food, Mexican cuisine